Serves 4
Preparation 10–15 minutes
Cooking none
Ingredients
350g mixed salad leaves, such as watercress or nasturtium leaves, Spanish chervil, lamb’s quarters or chickweed, pea and broad bean leaves, wood orrel or sorrel and bronze fennel50g mixed flowers, such as chive, nasturtium, rocket, pea and marigold75mL extra-virgin olive oil, grapeseed or sunflower oilJuice of 1 lemon, to taste
Chive Oil (optional)
400g chives, cut into smaller pieces400mL neutral oil
Method
If making the chive oil, blend the chives with the oil in a blender at full speed for 10 minutes, or until it reaches a temperature of 70°C. Strain into a bowl. It is almost impossible to make smaller amounts and achieve a good result. Instead, make a big batch and freeze the rest for another day.
To make the…
